Points relating to the estimation of saturation coefficient in beet molasses

Abstract

Sucrose in molasses is responsible for the largest yield loss in a sugar factory. The amount of sucrose which can be recovered in the last stage of crystallization, after product cooling crystallization, depends on its solubility in the molasses. The impact of the quality and amount of nonsucrose compounds on the sucrose solubility and crystallization kinetics become particularly important in the lower purity of syrups and molasses. A short review about sucrose solubility in sugar beet molasses of widely differing quality was carried out. The saturation coefficients determined by the experimental saturation test was compared with the values predicted on the basis of molasses quality by means of the equations cited by Reinefeld et al. and Bohn et al. There was statistically good relationship between the saturation values estimated by three methods. The impact of nonsucrose compounds on the saturation coefficient was evaluated by statistical analysis. Saturatin coefficient is changed during sugar beet processing and has an important role in the management of industrial crystallization as one of micro kinetic elements. © 2013 University of Bucharest.